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Miscellaneous Cooking Guide
Always cook in microwave-safe containers. Paper is acceptable for some foods. DO NOT
USE METAL CONTAINERS. Cooking times and food quantities should be used as guidelines only.
Food
Power
Level Time Comments
Appetizers
Party Mix (21/2 quarts) P 10 5 to 7 minutes Stir every 2 to 3 minutes
Meatballs, small meat
or Hot Dog chunks (24)
P 10 5 to 8 minutes Spread in single layer
in 2 quart oblong baking dish.
Stuffed Vegetables (12) P 10 3 to 5 minutes Space evenly on plate lined
with paper towels.
Toasted Nuts or Seeds
(1/2 to 1 cup)
P 10 3 to 5 minutes Combine nuts with small amount of
butter. Stir every 11/2 to 2 minutes.
Bakery
Round Cake P 8 3 to 5 minutes Check at minimum time.
Fluted Tube Cake P 10 12 to 16 minutes Let stand 10 minutes before inverting.
Cheesecake
(9 inch pie plate)
P 8 10 to 14 minutes Put mixture in 2 quart casserole dish
until thick and smooth. Stir with wire
whisk every 2 minutes. Pour into
crumb crust and place in refrigerator
until firm.
Bar Cookies
(8 inch square dish)
P 10 5 to 7 minutes Check at minimum time.
Muffins (6) P 8 2 to 4 minutes Check at minimum time.
Eggs, Cheese, Dairy
Scrambled Eggs P 10 45 seconds to 1
minute per egg.
Stir during cooking.
Quiche P 7 5 to 21 minutes Pour filling into pre-baked shell.
Thickened Sauces and
Gravies (1 cup)
P 6 3 to 5 minutes Microwave drippings, flour,
and salt for 1 to 2 minutes;
blend before adding liquid.
Scald Milk (
1/2 cup) P 7 3 to 5 minutes Check at minimum time.
Melt Butter (
1/2 cup) P 10 30 seconds to 1
minute
Check at minimum time.
Soften Cream Cheese
(8 oz)
P 7 1 to 2 minutes Remove foil wrapper, place on micro-
wave-safe plate. Stir every 30 seconds.
25
Vegetable Quantity Container / Liquid
Power
Level
Approx.
Minutes
Corn on the
Cob
1 to 5 small ears 3 quart oblong glass baking
dish. If corn is in husk, use
no water, if husk has been
removed, add
1/2 cup water.
Rearrange after half the
cooking time.
P 10 3 to 4
per ear
Eggplant 1 medium, about
1 lb
2 quart casserole, add 3
tablespoons of water to
peeled and diced eggplant.
P 10 5 to 8
Parsnips 1 lb 1-11/2 quart casserole,
add 1/2 cup water. Slice
parsnips 1/2 inch thick.
P 10 7 to 10
Peas Shelled 2 lbs unshelled 1 quart casserole,
add 1/2 cup water
P 10 9 to 12
Potatoes Whole Sweet
or White
1 to 4 (6 to 8 oz
each)
Pierce with fork. Place on
paper towel on turntable
1 inch apart in circular
arrangement.
P 10 3 to 5
Cubed White 4 potatoes (6 to
8 oz each)
Peel, cut into 1 inch cubes,
2 quart casserole with 1/3
cup water. Stir after halfway
through cooking time.
P 10 10 to 14
Spinach 10 to 16 oz 2 quart casserole, place
washed spinach.
P 10 5 to 8
Squash Summer and
Yellow
1 lb sliced
1-11/2 quart casserole,
add 1/2 cup water.
P 10 5 to 7
Winter Acorn
or Butternut
1 to 2 squash
(about 1 lb each)
Cut in half and remove
fibrous membranes.
2 quart oblong glass baking
dish, place squash cut side
down. Cover with plastic
wrap. Turn cut side up
after half time.
P 10 9 to 12
Turnips 1 lb cubed In 1-11/2 quart casserole,
add 3 tablespoons water.
P 10 6 to 9
24