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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.
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.