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17
Operating Instructions
APPETIZERS/SAUCES/
SOUPS
Cooking Appetizers: Tips and
Techniques
Recommended
●
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.
●
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.
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.