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Cooking Guide
Gravies and Sauces
1.
2. Whisk
microwaving.
Food
Container
Gravies and
sauces
thickened
or bowl
with flour or
cornstarch ( 1 cup)
Melted butter
Glass measure
sauces,
clarified
butter (X cup)
Thick spaghetti,
Casserole. bowl
barbecue or
(2
cups)
Thin, liquid sauces
Casserole
(Au jus, clam, etc.)
( 1 cup)
Meats
1. Always usc a cooking bag wbcn cooking beef, lamb, pork or veal
roasts, See package instructions for proper use of cooking bag,
2. After enclosing roast in cooking bag, place on trivet in
microwave-safe dish.
Food
Container
Beef
Ground,
crumbled
Casserole
(for casseroles
or soup)
( I lb. )
(l Z lbs.)
Meatballs
Round or
( I
lb,)
oblong disb
Meatloaf
Pie plate or
(Round loaf)
(Loaf shape)
Patties
Oblong glass
(4
patties per lb. )
dish (with trivet
I to 2 patties
or ceramic
dinner plate
Pot roasts
Oblong dish
or casserole
(Up to ~
Simmered beef
Casserole
(corned beef or
brisket)
26
(continued)
Cover
Power Level & Time
High ( 10)
N()
High ( 10)
Yes
High ( 10)
N()
High ( 10)
Power Level & Time
Cover
(or Internal Temp.)
No
High ( 10)
Wax paper or
High ( 10)
plastic wrap
Plastic wrap
Meal-High (7)
or cook
to 170°F.
Wax paper
High ( 10)
Cooking bag
Medium (5)
Cooking bag
Medium (5)
3. Vary basic white sauce by adding cheese, egg yolks, cream, wine
Comments
4 to 7 min.
Microwave fat, flour and salt together to
melt and blend. Whisk in liquid and finish
microwaving. Increase time I to 2 minutes
per additional cup of sauce.
1 to 2 min.
Microwave butter just to melting. For
clarified butter, bring to boil then let stand
until layers separate. Pour off and usc clear,
top layer.
5 to 1 () min.
Stir ingredients together, then microwave,
stirring after half of cooking time. Let stand
5 to 10 minutes to develop flavor.
finish.
3. AI1ow about 10 minutes standing time for most roasts bef"ore
carving.
I
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,
5 to 10 min.
breaking up and stirring every 5 minutes.
7 to 10 min.
Let stand 5 minutes.
Arrange around edge of dish.
8 to I () min.
Rearrange after half of cooking time.
22 to 27 min.
Let stand 10 minutes after cooking
25 to 30 min.
Let stand I () minutes after cooking.
If desired, add browning sauce. Let
patties stand. covered, 2 minutes.
4 to 6 min.
Brush with browning sauce and add 1/2 cup
per lb.
water to cooking bag. Turn over after half of
cooking time. Add vegetables if desired after
hall" of cooking time. Recover and finish.
120 to I 30 min.
over after half of cooking time. Let meat
stand in broth at least I () minutes after
cooking. For boiled dinner, remove meat
and cook vegetables in broth.
I
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