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Gravies and Sauces
1. Cover thick, chunky sauces to prevent spattering.
2. Whisk sauces vigorously with wire whisk once or twice while
microwaving.
Food
Container
Gravies and
Casserole
sauces thickened
with flour or
cornstarch ( I cup)
Melted butter
Glass measure No
sauces, clarified
butter ( 1/2 cup)
Casserole
barbecue or
(2 cups)
Thin, liquid sauces Casserole
(au jus, clam, etc.)
( 1 cup)
Meats
1. Always use a cooking bag when cooking beef, lamb, pork or
bag.
2. After enclosing roast in cooking bag, place in microwave-safe
dish.
Food
Container
Beef
Ground,
Casserole
crumbled
(for casseroles
or soup)
(1 lb.)
(l E Ibs.)
Meatballs
Round dish
(2 Ibs.)
Meatloaf
Pie plate
(round loat~
Patties
Ceramic
(4 patties per lb.)
dinner plate
I to 2 patties
Pot roasts
Pie plate
3 Ibs.)
3. Vary basic white sauce by adding cheese, egg yolks, cream,
Cover
Power Level & Time
No
Medium (5)
High (10)
Yes
High (10)
No
High (10)
3. Allow about 10 minutes standing time for most roasts before
Cover
Power Level & Time
No
High ( 10)
Wax paper or
High (10)
plastic wrap
Plastic wrap
Meal-High (7)
Wax paper
High ( 10)
Cooking bag
Medium (5)
wine or herbs.
Comments
5 to 8 min.
Microwave fat, flour and salt together to
melt and blend, Whisk in liquid and finish
microwaving. Increase time 1 to 2
minutes per additional cup of sauce.
1 to 2 min.
Microwave butter just to melting.
clarified butter, bring to boil then let
stand until layers separate.
use clear, top layer.
Prepare as directed in recipe. Microwave,
5 to 7 min.
stirring after half of cooking time. Let
stand 5 to 10 minutes to develop flavor.
Add flour-water mixture to heated
6 to 8 min.
ingredients. Stir well and microwave to
finish.
carving.
If you use a meat thermometer while cooking, make sure
it is safe for use in microwave ovens.
Comments
Stir after half of cooking time. Add sauce
or casserole ingredients and finish. To
cook frozen block, microwave 10 to 15
minutes, breaking up and stirring every
5 to 7 min.
7 to 9 min.
5 minutes. Let stand 5 minutes.
Arrange 3/4 to I inch apart in circle
6 to 8 min.
around edge of dish.
9 to 12 min.
26 to 29 min.
Make a well between the edge of meat
mixture and dish to eliminate spillover of
juices during cooking. Let stand 10
minutes after cooking.
Cover with wax paper or cook uncovered
and turn patties over. If desired add
2 to 4 min.
browning sauce.
5 to 7 min.
Add 1/2 cup water to cooking bag. Turn
22 to 25 min.
per lb,
over after half of time. Add vegetables if
desired after half of cooking time.
Recover and finish.
For
Pour
off and
27
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