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Vegebbles
~. Always uscmicrowave s afeutensils,plasticor glass.Cookmost
4.
vegetables w ithtightcovertosteamthem.Exceptions a repotaroes
cookedin[heirskinsandwateryvegetables whichneednowater
5.
addedforsteam.
2. Do notsalttopsof vegetables b eforemicrowaving. If desired,add
salt to waterindishbeforeaddingvegetables. S altcansometimes
causebrownspotson vegetables d uringmicrowaving.
3. Cookingtimeforvegetables a ffectsfinishedtasteandtexture.
Minimumtimeonguidegivesfreshtasteandcrisp-tendertexture.
Forsofttexturewithwell-developed f lavor, c ookmaximumtime
or longer.
Sizeof piecesaffectscookingtime.
loruzcr t hansmalluniformPieces.
Largepiecesgenemllytake
Jus~aswhencookingconv~ntionally, vegetable mixturesshould
havesimilardensitiesor degreesof firmnessinordertocook
togethersuccessfully. F irm,crispvegetables l ikecarrots,
cauliflower a ndbroccoli m icrowave t ogether w ell.If microwaving
a firmvegetable witha softone(carrotsandpeas,forexample)
cutthecarrotsinjuliennestripsso theywillcookas fast2sthe
peas.Or, startcookinglargercarrotpiecesfirst, andaddpeas
duringlastfewminutes,
vegetables
Container
Cover
PowerLevel
&
The
Comments
Slices,pieces
.
(l-lb.)
(2-lbs.)
Whole,halvesor large
starchyvegetables
(potatoes, w inter
squash,cauliflower)
(Mb.; 3 to4)
(2-lbs.; 6 to 8)
Summersquash
(l-lb.;3 to4)
(2-lbs. ; 6 to 8)
Vegetable c asseroles
(rawvegetables)
(precooked vegetables)
Stir-FryVegetables
(6 to 8 servings)
Blanching fresh
vegetables for
freezing
Casserole
Potatoes cook
directlyon oven
glasstray(no
container).Other
vegetables: s quare
or oblongdish
or casserole
Oblongdish
or casserole
Seecomment
3-qt,casserole
Glass
casserole
HI (10)
HI (10)
HI (10)
HI (10)
10to20 min.
14to20 min.
Yes
HI (10)
Add1/4to 1/2cupwater.If frozen,
10to 14min.
reducetime3 to5 minutesbecause
14to 18min.
vegetables areblanched.
Potatoes:No
HI (10)
Prickskinsofpotatoesbeforecooking.
Wintersquash
cauliflower,
etc.: Yes
Yes
Yes
Yes
Yes
Cutin piecesor halves.Add1/4cup
9 to 12min.
water.
7 to 10min.
Uselargeenoughcasseroletoslowfor
15to20 min.
boilingindish.
10to 15min.
10to 12min.
Tostir-fryonetypeof vegetable,
substitute1tablespoon oilforwater
andfollowtimesincookingguide.
2 to5 min.
Blanchonly1poundor 1quartprepared
vegetables at a time.Placein 1to2-qt.
casserolewith 1/4to 1/2cup water.
Blanched vegetables willhavebright, e ven
colorandwillbeslightly softened. C ool
drainedblanched vegetables i mmediately
byplungingincontainerof icewater.
Gmviesand
sauces
1. Nocoveris needed,exceptforthick,chunkyspaghettisauce.
3.
2. Becausemicrowaved s aucesevaporate lessthanon the rangetop,
theyare thinnerthanconventionally c ookedsaucesmadewiththe
sameamountofthickening. I ncreasethickening byaddingextra
teaspoon to 1tablespoon flouror cornstarch foreachcupof liquid.
Microwaved saucesdo notneedto be stirredconstmtlybutmost
shouidbe whiskedvigorously withwirewhiskonceor twice
whilemicrowaving.
Food
container
Culver
PowerLevel& The
comments
Graviesandsauces
thickenedwithflour
or cornstarch(1cup)
Thin, liquidsauces
(aujus, clam,etc.)
(1cup)
Meltedbuttersauces
clarifiedbutter
(% cup)
Thickspaghetti,
barbecueor sweet/sour
sauces(2cups)
Glassmeasure
No
HI (10)
4t06min.
Microwave f at, flourand salttogether
or bowl
to meltandblend.Whiskin liquidand
finish.Increasetime 1to 2 minutesper
additionalcupofsauce.
Casserole
No
HI (10)
2 to3 min.
Addcornstarch-water mixtureto heated
ingredients. S tirwellandmicrowave t o
finish.
Glassmeasure
No
HI (10)
1to2 min.
Microwave b utterjust to melt. For
clarifiedbutter,bringto boilthenlet
standuntillayersseparate.Pouroff
anduse cleartoplayer.
Casserole,
Yes
HI (10)
5 to 7 min.
Stiringredients t ogether t henmicrowave,
largebowl
(spaghetti)
stirringafterhalfof time. Letstand5 to
10minutestodevelopflavor.
18
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