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Vegetables
1.
Always use microwave safe utensils, plastic or glass. Cook most
vegetables with tight cover to steam them. Exceptions are potatoes
cooked in their skins and watery vegetables which need no water
added for steam.
2. Do not salt tops of vegetables before microwaving.
salt to water
in dish before adding vegetables. Salt can sometimes
cause brown spots on vegetables during microwaving.
3. Cooking time for vegetables affects finished taste and texture.
Minimum time on guide gives fresh taste and crisp-tender texture.
For soft texture with well-developed flavor, cook maximum time
or longer.
Vegetables
pieces
Casserole
Slices,
(l-lb.)
(2-lbs.)
Whole, halves or large
Potatoes cook
directly on oven
glass tray (no
container). Other
squash, cauliflower)
vegetables: square
(1-lb. ; 3 to 4)
or oblong dish
(2-lbs.; 6 to 8)
or casserole
Oblong dish
Summer squash
or casserole
(1-lb.; 3 to4)
(2-lbs.; 6 to 8)
Vegetable casseroles
See comment
(raw vegembles)
(precooked vegetables)
Stir-Fry Vegetables
(6 to 8 servings)
Blanching fresh
Glass
vegetables for
casserole
freezing
1. No
cover is needed, except for thick, chunky spaghetti sauce.
2. Because microwaved sauces evaporate less than on the range top,
they are thinner than conventionally cooked sauces made with the
same amount of thickening. Increase thickening by adding extra
teaspoon to 1 tablespoon flour or cornstarch for each cup of liquid.
Food
Gravies and sauces
Glass measure
thickened with flour
or bowl
or cornstarch (1 cup)
Casserole
Thin, liquid sauces
(au jus, clam, etc.)
(1 cup)
Melted butter sauces
Glass measure
clarified butter
Thick spaghetti,
Casserole.
barbecue or sweet/sour
large bowl
sauces (2 cups)
Size of pieces affects cooking time. Large pieces generally take
longer than small uniform
5.
Just as when cooking conventionally, vegetable mixtures should
have similar densities or degrees of firmness in order to cook
If desired, add
together successfully. Firm. crisp vegetables like carrots,
cauliflower and broccoli microwave together well. If microwaving
a firm vegetable with a soft one (carrots and peas, for example)
cut the carrots in julienne strips so they will cook as fast as the
peas. Or, start cooking larger carrot pieces first, and add peas
during last few minutes.
Cover
Power hvel & Time
Yes
HI (10)
Potatoes: No
HI (10)
Winter squash
cauliflower,
etc. : Yes
HI (10)
Yes
Yes
HI (10)
Yes
HI (10)
Yes
HI (10)
3. Microwaved sauces do not need to be stirred constantly but most
while microwaving.
Cover
Power hvel & Time
No
HI (10)
HI (10)
No
No
(10)
Yes
HI (10)
(spaghetti)
20
pieces.
Add 1/4 to 1/2 cup water. If frozen.
reduce time 3 to 5 minutes because
vegetables are blanched.
Prick skins of potatoes before cooking.
10 to 20 min.
Cut in pieces or halves. Add 1/4 cup
9 to 12 min.
water.
7 to 10 min.
Use large enough casserole to alow for
15 to 20 min.
boiling in dish.
To stir-fry one type of vegetable,
substitute 1 tablespoon oil for water
and follow times in cooking guide.
Blanch ody 1 pound or I quafi prepared
2 to 5 min
vegetables at a time. Place in 1 to 2-qt.
casserole with 1/4 to 1/2 cup water.
Blanched vegetables will have bright, even
color and will be slightly softend. Cwl
drained blanched vegetables immediately
by plunging in container of ice water.
4 to 6 min.
Microwave fat, flour and salt together
to melt and blend. Whisk in liquid and
finish. Increase time 1 to 2 minutes per
additional cup of sauce.
Add cornstarch-water mixture to heated
2 to 3 min.
ingredients. Stir well and microwave to
finish.
1 to 2 min.
Microwave butter just to melt. For
clarified butter, bring to boil then let
stand until layers separate. Pour off
and use clear top layer.
5 to 7 min.
Stir ingredien~ together then microwave,
stirring after half of time, Let stand 5 to
10 minutes to develop flavor.
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