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Vegetables
1.
Always use microwave safe cookware, glass or plastic. Cook
4.
most vegetables with tight cover to steam them. Exceptions are
potatoes cooked in their skins and watery vegetables which need
5.
no water added for steam.
2. Do not salt tops of vegetables before microwaving. If desired, add
salt to water in dish before adding vegetables. Salt can sometimes
cause brown spots on vegetables during microwaving.
3. Cooking time for vegetables affects finished taste and texture.
Minimum time on guide gives fresh
Wste
and crisp-tender texture.
For soft texture with well-developed flavor, cook maximum time
or longer.
Size of pieces affects cooking time. Large pieces generally take
longer than small uniform pieces.
Just as when cooking conventionally, vegetable mixtures should
have similar densities or degrees of firmness in order to cook
together successfully. Firm, crisp vegetables like carrots,
cauliflower and broccoli microwave together well. If microwaving
a firm vegetable with a soft one (carrots and peas, for example)
cut the carrots
in
julienne strips so they will cook as fast as the
peas. Or, start cooking larger carrot pieces first, and add peas
during last few minutes.
Vegehbles
Contiiner
Cover
Power
hvel
& Time
Commenk
Slices, pieces
(1-lb.)
(2-lbs.)
Whole,
halves
or large,
starchy vegetables
(Wtatms,
winter squash,
cauliflower, etc. )
(l-lb., 3 to 4)
(2-lbs.,
6 to 8)
Watery (Tomatoes,
summer squash)
(l-lb., 3 to 4)
(2-lbs.,
6 to 8)
Vegetable Casseroles
(With raw vegetables)
(With precooked
vegetables)
Stir-Fry Vegetables
(6 to 8 servings)
Blanching fresh
vegetables for
freezing
Casserole
Yes
Potatoes: Cook on
Potatoes: No
oven floor (no Winter
container) Other
squash,
vegetables: Square
cauliflower,
or oblong dish
etc. : Yes
or casserole
Yes
Glass
casserole
Yes
Yes
Yes
High (10)
11 to
14
min.
14 to 18 min.
High (10)
12 to 20 min.
16
to 20 min.
High (10)
4 to 5 min.
6 to 8 min.
High
(10)
18 to 20 min.
10
to 12 min.
High
(10)
10
to 12 min.
High (10)
3 to 5 min.
Add 1/4 to 1/2 cup water. If frozen,
reduce time 3 to 5 minutes because
vegetables are blanched.
Prick skin of potatoes before cooking.
Cut in pieces or halves. No additional
water needed.
Use large enough casserole to allow for
boiling in dish.
To stir-fry one type of vegetable,
substitute 1 tablespoon
oil
for water
and follow times in cooking guide.
Blanch only 1 pound or
1
quart prepared
vegetables at a time.
Place
in 1 to
2-qt.
casserole with
1/4
to 1/2 cup water.
Blanched vegetables
wdl
have bright, even
color and
will
be slightly softened.
Cool
drained blanched vegetables immediately
by plunging in container of ice water.
Gmvies
& Sauces
1. Because microwaved sauces evaporate less than on the range top,
2. Microwaved sauces do not need to be stirred constantly but most
they are thinner than conventionally cooked sauces made with the
should be whisked vigorously with wire whisk once or twice
same amount of thickening. Increase thickening by adding an
while microwaving.
extra teaspoon to 1 tablespoon
flour or cornstarch for each cup
of liquid.
3. Vary basic white sauce (see page 23) by adding cheese, egg yolks,
cream or dry milk solids. Add flour with mayonnaise or wine.
Food
Contiiner
Cover
Power
bvel
& Time
Commenh
Gravies and sauces
thickened with flour
or cornstarch
(1
cup)
Thin, liquid sauces
(au
jus, clam, etc.)
(1 cup)
Melted butter sauces,
clarified butter
(%
cup)
Thick spaghetti,
barbecue or sweet/sour
sauces (2 cups)
Glass measure
No High (10)
4 to 5 min.
Microwave fat, flour and salt together
or bowl
to
melt
and
blend.
Whisk in liquid and
finish. Increase time 1 to 2 minutes per
additional cup of sauce.
Casserole
No High (10)
2 to 3 min.
Add cornstarch-water mixture to heated
ingredients. Stir
well
and microwave to
finish.
Glass measure
No High (10)
1/2
to 1 min.
Microwave butter just to melt. For
clarified butter, bring to boil then let
stand until layers separate. Pour off
and use
clear
top
layer.
Casserole,
Yes
High (10)
5 to 7 min. Stir ingredients together then microwave,
large bowl
stirring after half of time. Let stand 5 to
10
minutes to develop flavor.
24