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Vegetables
1 Alwaysusemicrowavesafecookware,glassorplastic.Cook
mostvegetableswithtightcovertosteamthem,Exceptionsare
potatoescookedintheirskinsandwateryvegetableswhichneed
nowateraddedforsteam.
2. Donotsalttopsofvegetablesbeforemicrowaving.Ifdesired,add
salttowaterindishbeforeaddingvegetables.Saltcansometimes
causebrownspotsonvegetablesduringmicrowaving.
3. Cookingtimeforvegetablesaffectsfinishedtasteandtextum.
Minimumtimeonguidegivesfreshtasteandcrisp-tendertexture.
Forsofttexturewithwell-developedflavor,cookmaximumtime
orlonger.
4,
5.
Sizeofpiecesaffectscookingtime.Largepiecesgenerallytake
longerthansmalluniformpieces.
Justaswhencookingconventionally,vegetablemixturesshould
havesimilardensitiesordegreesoffirmnessinordertocook
togethersuccessfully.Firm,crispvegetableslikecarrots,
cauliflowerandbroccolimicrowavetogetherwell.Ifmicrowaving
afirmvegetablewithasoftone(carrotsandpeas,forexample)
cutthecarrotsinjuliennestripssotheywillcookasfastasthe
peas.Or,startcookingiwgercarrotpiecesfirst,andaddpeas
duringlastfewminutes.
V
Container
cover
I?Le‘r
Co
Slices,pieces Casserole
M%
High(10)
(l-lb.)
11to14min.
(2-lbs.)
14to18min.
Whole,halvesorlarge, Potatoes:Cookcm
Pbtatoes:No High(lO)
starchyvegetables
ovenfloor(no
Winter
(FWatoe$wintersmwh container)(lthcr
squash,
cauliflower,etc.)“
(Mb,,3to4)
(2-lbsr,6to8)
Watery(’fbmatoes,
summersquash)
(1-lb.,3to4)
(2-lbs,,6to 8)
VegetableCasseroles
(Withrawvegetables)
(Withrecooked
t
vegetales)
Stir-FryVe$ctablcs
(6to8servings)
Blanchingfresh
vegetablesfor
freezing
vcgctable~:Square
ciiulifiowcr,
oroblongdish etc.:Yes
orcitsscrolc
Yes
MS
CMMS
Yes
casserole
12[020min.
Mto20min.
High(10)
4to5min.
6to8min.
High(10)
18to20min.
l(3to12min.
High(10) KIto Umin.
High(K)) 3to5min.
Add1/4to1/2cupwater.Iffrozen,
reducetime3to5minutesbecause
vegetablesareblanched.
Prickskinofpotatoesbeforecooking.
Cutinpiecesorhalves.Noadditional
waterneeded.
Uselarge
enoughcasseroletoallowfor
boilingindish.
Tostir-fryonetypeofvef@able,
substitute1tableqoonmlfbrwater
andfbllowtimesincookingguick
Bhmhcmlyi poundor 1quartprepared
vegetablesatatime.Placein1toZ-cp.
easseroiewith1/4to V2cupwater.
Blanched~etabks wiilhavebright,even
colorandWII1beslightlysoftened.Cool
drainedblanchedvegetablesimmediately
byplungingincontaincroficewater.
(
LBecausemicrowavedsaucesevaporritelessthanontherangetop,
2. Microwavedsaucesclonotneedtobestirredmwtantlybutmost
theyarethinnerthanamventionaiiy
moSmrmW t
shouldbewhiskedvigorouslywithwirewhiskonceortwice
sameamountofthickening,Increasethickeningbymklinan
R
whilemicrowaving.
extrateaspoonto 1tablespoonflourorcomstarchforwc cup
3. Varybnsicwhitt?sauce@ege23)~ addingcheese,eggyolks,
ofliquid,
rcreamordrymilksolids.A dflourwithmayonnaiseorwine.
Food container Cover
PowerLevel&mme comments
Graviesandsauces
thickenedwithflour
orcornstarch(1cup)
Thin,liquidsauces
(aujus,clam,clct)
(1cup)
Meltedbuttel’sauce%
Awifiedbutkw
(%
cu
Thickspaghetti,
barbecueor sweetkour
sauces(2cups)
Glassmeasum No
High(K))
4to5min.
Microwavef~t,flourandsalttogether
orbowl
tomeltandblmtd,Whiskinliquidand
finish.Increasetime1to2minutesper
additionalcupofsaucc,
Casserole No
High(10) 2to3
mini
Addcornsttweh+vatermixtu~toheated
ittgredimtts.Stirweltandmicrowaveto
finish,
Glussmeasure
N() High(10) %to1min. Microwave13utterjusttomelt,For
clarifiedbutter,brirtgtoboilthenlet
standuntillayersseparate,~Pouroff
andusecleartoplayer.
C%sswole,
Yes
High(10)
5to7rnin,
Stiringredientstogetherthenmicrowtwc,
largebowl
stirringafier halfMtime.Letstand5to
10minutestodevelopflavor.
2