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Cooking Guide
Breads
Crust on breads will be soft and the outsides will not brown. If
upside-down breads, line dish before microwaving with brown
desired, sprinkle top of batter with cinnamon-sugar mixture, chopped
sugar-caramel mixture or savory topping, such as crushed, canned,
nuts or other topping for brown color. To increase brown color on
french
fried onion rings.
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Coffee cakes
Corn bread
Mu
ffIns
(1 Muffin)
(2 to 4 Muffins)
(3 to 6 Muffins)
Quick breads,
from a mix
8-in. round or No
Meal-High (7)
square dish
8-to 9-in.
No Meal-High (7)
tube dish*
Paper-lined
No High (10)
muffin cups
(Do not use
foil liners. )
Glass loaf
No
Meal-High (7)
dish
8 to 10 min.
Place batter in greased dish.
9 to 11 min.
Sprinkle cooking dish with finely chopped,
canned,
french
fried onions before
microwaving. Turn out of pan upside down
to serve,
Use microwave-safe muffin container or
1 to
I
k
min.
homemade muffin cups, made by cutting
1 to 2 min.
down hot drink paper cups. Some muffins
2 to 4 min. may be done before others, Remove muffins
as they are done, and continue cooking
remaining muffins a few seconds longer.
11 to 16 min.
Shield corners after half of cooking time.
When done, toothpick inserted in center
will come out clean. Let stand 15 minutes
before turning out of dish. Cool.
*If tube dish is unavailable, microwave in 8-in. round dish with drinking glass
placed open-side-up in center.
Cakes and Desserts
1.
Always use microwave-safe cookware.
4.
Cool
cake in dish set directly on heat-proof surface or wooden
2. Before adding measured amount of batter, grease dishes or line
board
10
to
IS
minutes before inverting.
them with wax paper. (Do not flour. )
5. Crust on cakes will be soft. If cake is to be frosted, refrigerate
3. Cakes are done when toothpick or long skewer inserted into
cake for an hour to firm exterior surface.
center comes out clean.
&
Chiffon and Angel Food cakes are not recommended for
microwaving.
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Baked apples
or pears
Bar cookies
Commercial mix
(18
to
20 02,)
Cupcakes—6
Pineapple upside
down cake
Microwave-
safe dish or
casserole
8-in. square
dish
8-in. round or
square dish
Fluted tube
cake pan
Paper-lined
cupcaker
8-in. round
dish
Lid or
High (10)
plastic wrap
No High (10)
No High (10)
Meal-High (7)
No
High
(10)
No
High
(10)
No
High
(10)
2 to 4 min.
per piece
5 to 7 min.
2 min.
4 to 6 min.
11 to 13 min.
21A
to 3 min.
10 to 12 min.
Pierce fruit or peel to prevent bursting.
Core and
fill
center of apple with 2
tablespoons sugar, 1 teaspoon butter and 1/8
teaspoon cinnamon. Add 2 tablespoons
water for each piece of fruit.
Grease dish before adding batter.
Cut when cool.
Grease dish before adding batter. Let stand
5 to 10 minutes to cool before inverting,
Let tube cake stand 15 to 20 minutes to cool,
before inverting.
When cooking several cupcakes, some
will
be done before others. Remove cupcakes as
they are done and continue cooking
remaining cupcakes a few seconds longer.
When done, toothpick stuck in cake comes
out clean. Invert cake onto plate; let dish
stand over cake a few minutes.
18