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Cooking Guide
(continued)
Gravies & Sauces
1.
Cover thick, chunky sauces
to
prevent spattering.
3.
Vtiry
basic
white sauce by
adding
cheese, e&g yolks,
cream,
wine
2. Whisk
sauces
vigorously with wire whisk once or twice
or herbs.
while microwaving,
Food
Container
Cover
Power Level & Time Comments
Gravies and
sauces
thickened with
tlour
or
cornsttirch
( 1
cup)
Melted butter
sauces,
cltirified
butter (
1/2
cup)
Thick spaghetti,
barbecue or
sweetisour sauces
(2 cups)
Thin, liquid sauces
(Au jus,
clam,
etc.)
(1 cup)
Casserole
N()
Medium (5)
5 to
8
min. Microwave
fat,
flout and salt together to
melt and blend. Whisk in liquid and
finish
cooking. Increase time I to 2
minutes per additional cup
of sauce.
Glass measure
N()
Hizh ( 10)
I to 2 min.
Microwave butter
iust
to
melting.
For
Casserole
Yes
High
Casserole
No High
clarified butter, bring to
boilin&
then let
stand until
layers
separate. Pour off
and
usc clear. top layer.
10)
5 to 7 min.
Prepare
~s
directed in recipe. Microwave,
stirring after
half of cooking time. Let
stand 5 to I () minutes to develop
tlavor.
10)
6
to
8
min.
Add
tlour-water mixture to heated
ingredients. Stir
well
and microwave
to finish.
Meats
1.
Always use a cooking bag when cooking beef, lamb, pork or veal
3. Allow about 10 minutes standing time
for
most roasts
before
roasts, See package instructions
for
proper use of cooking bag.
2.
After
enclosing roast in cooking bag, place in
rnicrowavc-safe
carving.
dish.
If you use a meat thermometer while cooking, make sure it is
safe
for
use in microwave
ovens,
Power Level & Time
Food
Container
Cover (or Internal Temp.)
Comments
Beef
Ground,
crumbled
(for
casseroles
or soup)
( 1 lb. )
( 1
X
Ibs.)
Meatballs
( 1 lb. )
(2 lb.)
Meatloaf
(Round
loaf)
Patties
(4
patties per lb. )
I to 2 patties
3
to 4 patties
Pot roasts
(11P
to
3-lbs.
)
Tender roasts
(rib,
high quality rump,
sirloin tip)
Casserole
Round dish
Pie plate
Ceramic dinner
plate
Pie
plate
Pie plate
N()
Wax paper or
plastic wrap
Plastic wrap
Wax paper
Cooking
bag
Cooking bag
High (
10)
High (
10)
Meal-High (7)
High ( 10)
Medium (5)
Medium
(5)
Rare
Medium
Well
5 to 7 min.
7 to 9 min.
6
to
8
min.
9 to I 2 min.
26
to
29
min.
2 to 4 min.
5 to 7 min.
22
to
25 min.
per lb.
Minutes Internal
per lb.
Temp.
10 to
12
14)0
13
to
16
Iti)”
16
to
19
1700
Stir alter half of cooking
time,
Add sauce
or casserole ingredients and finish. To
cook
frozen
block, microwave
10
to 15
minutes, breaking up and stirring every
5 minutes. Let stand 5 minutes.
Arrange
3/4
to
1
in.
apart in circle around
edge
of dish.
Make a well between the
edge
of meat
mixture and dish to eliminate spill
-ovet
ofjuices
during cooking. Let stand I ()
minutes after
crsokin&.
Cover with wax
paper
or cook uncovered
and turn patties over.
If desired add
browning
sauce.
Add
1/2
cup water to cooking bag. Turn
over
after half of time. Add vegetables
if
desired after
half
of
cooking time. Recover
and
tlrrish.
Turn roasts
over
after half of cooking
time.
Let meat stand 1()
minu[es
beltire
carving.