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1.Always u scmicrowave safecookware, glass orplastic. C ook
most v egetables withtightcover t osteam than. Exceptions are
potatoes cooked intheirskins andwatery vegetables which need
nowater a dded forsteam.
2. Donotsalttopsofvegetables before microwaving. Ifdesired, a dd
salttowater indishbefore adding vegetables. Saltcansometimes
cause brown spots onve etables d uring microwaving+
~
3. Cooking t imeforvegetalesaffects f inished tasteandtexture.
Minimum timeonguide gives freshtasteandcrisp-tender texture.
Forsofttexture w ithwelldeveloped flavor, cookmaximum time
orlonger.
4. Sizeofpieces affects c ooking time.Large pieces g erwrally t ake
longer t hansmall u niform pieces.
5. Justaswhencookingconventionally,
vegcmble mixtums s hould
have similar d ensities ordegrees o ffirmness i nordertocook
together successfully. Firm,crispvegetables likecarrots,
cauliflower andbroccoli microwave together well. I fmicrowaving
a firmvegetable witha soflone(carrots a ndpeas,forexample)
cutthecarrots injulienne strips sotheywillcookasfastasthe
peas. O r,startcooking l arger carrotpieces first,andaddpeas
during lastfewminutes.
Vi?getabies
Container
cover
Pbwer Level&Time
Comments
—....
Slices, p ieces
(l-lb,)
(2-lbs.)
Whole, h alves o rlarge,
starchy vegetables
(Rxatoes,
WintC~
s quash,
cauliflower, ete.)
(1-lb., 3 (04)
(2-lbs., 6 to8)
Watery ( Tomatoes,
summer s quash)
(Mb.,3to4)
(2-lbs., t lto8)
Vegetable Casseroles
(With rawvegetables)
(With prccookcd
vegetables)
Stir-Fry Vegetables
(6to8 scrwngs)
Blanching f resh
vegetables for
freezing
Casserole
Yes
Potatoes:
Cookon
Potatoes: No
oven floor(no
Winter
container) Other
squash,
vegetables: Square cauliflower,
oroblong dish
etc.:Yes
orcasserole
Yes
Ycs
Yes
(Miss
Yes
wYwoh2
High(10)
11to 14min.
14to 18min.
High(10)
12to20min.
16to20min.
High(10)
4 to5 min.
6 to8min.
High(10)
i8to20min.
10to 12min.
High(10)
10to 12min.
High(10)
3 to5 min.
Add1/4 to 1/2cupwater. I ffrozen,
reduce time3 to5 minutes b ecause
vegetables areblanched,
Prickskinofpotatoes b efore cooking.
Uselarge enough casserole t oallow for
boiling indish.
Tostir-fry onetypeofvegetable,
substitute 1 tablespoon oilforwater
andfollow timesincooking g uide.
Bhmeh only1pmnd~r1q~a~p~pmd
vegetables ata time.Placein 1to2-qto
casserole w ith1/4 to 1/2cupwater.
Blanched vegetables willhave bright, e ven
colorandwillbeslightly s oftened. Cool
chained ! Ianched vegetables immediately
bY Phmgmg i ncontainer oficevwdter.
&
L Etccwse t nicmvawxl smicesewaporate
lessthtmon tie mnge top.
2, Microwaved satwesdo
not
needtobestirred constancy b utmost
theyarcthinner t hancmwentiormlly
cooked sauces madewiththe
should bewhisked v igorously w ithwirewhisk onceortwice
sameamount o fthicktming. hwrease thickening byaddin an
t
while microwaving,
extrateaspoon t o 1tablespoon flourormnstw'chforeac cup
3. Viny
basic
whife
sauce(see age23) by addingcheese, e ggyok,
of
liquid.
cream ordrymilksolids. A ld flour
w~th
mayonnaise orwine.
I?uod
Cmltdmr'
(her
Power
Level
&
Time
Clmunem$
Ciravies andsauces
thickened w ithflour
orcornstarch ( 1cup)
Thin,liquid sauces
(aujus,clam,ct~t)
(1cup)
Melted butter s auces,
clarified butter
(!4Cup)
'fhick spaghetti,
barbecue o rsweetkmur
sauces (2cutm)
(lass
measure
No
High(10)
4 to5 min.
Microwave fat,flourandsalttogether
orbowl
tomeltandblend.Whisk inliquid and
finish, I ncrease t ime1to2 minutes p er
additional cupofsauce.
Ctisserolc
No
High(10)
2 to3 min.
Addcomstmch=water
mixture t oheated
ingredients, Stirweilandmicrowave
to
finish.
(Miss measure
No
High(K))
!4to i min.
Miwowave
Mtterjust to meit. For
chwifkd butk?r,
b ringtoboilthenlet
standuntillayer$ separate.
Pour
oft'
andM?cleartoplayer.
Casserole,
Y&
High(10)
5 to7 min.
Stir
ingredientstogetherthenmicrmvavc,
large bowl
stirring afkr
half of
time.Letstand5 to
10minutes t odevelop flavor.
24
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