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APPETIZERS/SAUCES/SOUPS
Cooking Appetizers: Tips and Techniques
Crisp crackers, such as melba toast, shredded
wheat, and crisp rye crackers are best for
microwave use. Wait until party time to add the
spreads. Place a paper towel under the crackers
while they cook in the microwave oven to absorb
extra moisture.
Arrange individual appetizers in a circle for even
cooking.
Stir dips to distribute heat and shorten cooking time.
Cooking Sauces: Tips and Techniques
Use a microwavable casserole or glass measuring
cup that is at least 2 or 3 times the volume of the
sauce.
Sauces made with cornstarch thicken more rapidly
than those made with flour.
Cook sauces made with cornstarch or flour
uncovered so you may stir them 2 or 3 times
during cooking for a smooth consistency.
To adapt a conventional sauce or gravy recipe,
reduce the amount of liquid slightly.
Cooking Soups: Tips and Techniques
Cook soups in a microwavable dish which holds
double the volume of the recipe ingredients to
prevent boil-over, especially if you use cream or
milk in the soup.
Generally, cover microwaved soups with VENTED
plastic wrap or a microwavable lid.
Cover foods to retain moisture. Uncover foods to
retain crispness.
Avoid overcooking by using the minimum suggested
time. Add more time, if necessary, only after
checking the food.
Stirring occasionally will help blend flavors, distribute
heat evenly, and may even shorten the cooking time.
When converting a conventional soup recipe to cook
in the microwave, reduce the liquid, salt, and strong
seasonings.
Not Recommended
Appetizers with a crisp coating or puff pastry are best
done in a conventional oven with dry heat.
Breaded products can be warmed in the microwave
oven but will not come out crisp.
MEAT
Cooking Meat: General Directions
Prepare the meat for cooking.
- Defrost completely.
- Trim off excess fat to avoid spattering.
- Place the meat, fat side down, on a microwavable
rack in a microwavable dish.
- Use oven cooking bag for less tender cuts of meat.
- Arrange the meat so that thicker portions are toward
the outside of the dish.
- Cover the meat with waxed paper to prevent
spattering.
Tend the meat as it cooks.
- Drain juices as they accumulate to reduce
spattering and keep from overcooking the bottom of
the meat.
- Shield thin or bony portions with strips of foil to
prevent overcooking.
NOTE: Keep the foil at least 1 inch from the oven
walls, and do not cover more than one-third of the
meat with foil at any one time.
Let the meat stand covered with foil 10-15 minutes
after you remove it from the oven. The internal
temperature of the meat may rise from 5-10° F
during standing time.
The Meat Cooking Table on the next page provides
detailed directions, Power Level, and Cooking Time
settings for most cuts of meat.