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There's always time to make dessert with a microwave oven. Fruit desserts have a remarkably fresh flavor and texture.
Microwaved cakes are higher and more tender than conventionally baked; since cakes are usually frosted, browning is
unimportant. Microwaved pie crusts are exceptionally tender and flaky, while delicate custards and puddings are easy to
prepare.
Cake, round
(Mixed 9 inch)
Ring or Angel Food Cake
Muffin (6 muffins)
Custard (6 servings)
•
Bar cookies work best. Greasing or lining of the microwaveable baking dish is optional.
•
If insufficient browning disturbs you, frost, glaze or add food coloring to white or yellow batters.
•
A serviceable microwaveable cookie sheet can be made by covering cardboard with waxed paper.
•
Round glass baking dishes, and fluted or smooth microwaveable ring molds work best for cakes. You can make a
microwaveable ring mold of your own by placing a medium-size glass in the center of a round glass baking dish.
•
Because your cakes will rise higher in microwave cooking, never fill microwaveable cake pans more than half full.
•
Reduce baking powder and soda by approximately one-fourth when converting a conventional recipe.
•
Fill paper-lined muffin cups to only half full which allows for muffins to rise more than normal.
•
You can prepare your own "brown 'n serve" breads and rolls by baking them ahead of time in the microwave oven. Then,
place them in a conventional oven to brown prior to serving.
•
Breads and rolls should be reheated to the point where they are warm to the touch. Overheating or overcooking makes
bread tough and rubbery.
•
When making yeast bread in a microwave oven, choose a recipe with cornmeal, whole wheat flour, or rye flour to achieve a
richer color.
G R A M S ( g )
P O U N D S ( l b s )
1 / 4
1 1 4
1 / 2
2 2 7
3 / 4
3 4 1
1
4 5 4
2
9 0 7
3
1 3 6 1
4
1 8 1 4
5
2 2 6 8
6
2 7 2 2
7
3 1 7 5
8
3 6 2 9
9
4 0 8 2
1 0
4 5 3 6
1 1
4 9 9 0
10
3 - 4 min.
8
3 1/2 - 5 min.
8
4 1/2 - 5 1/2 min.
6
4 1/2 - 5 1/2 min.
6
8 - 10 min.
O U N C E S ( o z )
G R A M S ( G )
1
2
3
4
5
6
7
8
1 Cup =
1 Pint =
1 Quart =
1 Gallon =
32
2 - 4 1/2 min. Pour into greased and wax
paper lined cake dishes.
2 - 4 1/2 min. Cover with wax paper.
2 - 4 1/2 min. Rearrange once.
4 1/2 - 6 1/2 min. Rearrange once.
O U N C E S ( o z )
2 8
9
5 7
1 0
8 5
1 1
1 1 3
1 2
1 4 2
1 3
1 7 0
1 4
1 9 8
1 5
2 2 7
1 6
8 fluid ounces =
16 fluid ounces =
32 fluid ounces =
128 fluid ounces =
G R A M S ( g )
2 5 5
2 8 4
3 1 2
3 4 0
3 6 9
3 9 7
4 2 5
4 5 4
240 ml
480 ml
960 ml
3840 ml
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