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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
Glass measure No
sauces thickened
or bowl
with flour or
cornstarch ( I cup)
Melted butter
Glass measure No
sauces, clarified
butter (1/2 cup)
Casserole,
Thick spaghetti,
barbecue or
bowl
(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 veal roasts. See package instructions for proper use of
cooking bag.
2. After enclosing roast in cooking bag, place in microwave-
safe dish.
Food
Container
Beef
Casserole
Ground, crumbled
(for casseroles
or soup)
(1 Z lbs.)
Meatballs
Oblong or
round dish
Meatloaf
Pie plate
(round loafi
or loaf dish
(loaf shape)
Patties
(4 patties per lb.)
dish (with trivet
I to 2 patties
if desired) or
3 to 4 patties
ceramic dinner
plate
Casserole or
Pot roasts
oblong glass
3 Ibs.)
baking dish
3. Vary basic white sauce by adding cheese, egg yolks, cream,
Cover
Power Level & Time
High (10)
High (10)
High (10)
Yes
(spaghetti
No
High (10)
Power Level & Time
Cover
High
10)
No
10)
Wax paper or
High
plastic wrap
Meal-High (7)
Plastic wrap
or cook to
High (10)
Wax paper
Cooking bag
Low (3)
wine or herbs.
Comments
4 to 7 min.
Microwave fat, flour and salt together to
cooking. Increase time 1 to 2 minutes per
additional cup of sauce.
Microwave butter just to melting. For
clarified butter, bring to boil then let stand
until layers separate. Pour off and use
clear, top layer.
5 to 10 min.
Stir ingredients together, then microwave,
stirring after half of cooking time. Let
stand 5 to 10 minutes to develop flavor.
Add cornstarch-water mixture to heated
3 to 5 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
5 to 12 min.
every 5 minutes.
7 to 12 min.
Let stand 5 minutes.
Arrange around edge of dish.
9 to 13 min.
25 to 30 min.
Let stand 10 minutes after cooking.
30 to 35 min.
Let stand 10 minutes after cooking.
If desired add browning sauce or agent,
Let patties stand, covered, 2 minutes.
3 to 5 min.
4 to 6 min.
4 to 6 min.
Brush with browning sauce and add
23 to 29 min.
over after half of time. Add vegetables
per lb.
if desired after half of time. Recover
and finish.
(continued next page)
27
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