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Vegetables
1. Always use microwave safe utensils, plastic or glass. Cook most
vegetables with tight cover to steam them. Exceptions are
potatoes cooked in their skins and watery vegebbles,
2. Do not salt tops of vegetables before microwaving, If desired, add
salt to water in dish before adding vegetables. Salt can sometimes
cause brown spots on vegetables during microwaving.
3. Cooking time for vegetables affects finished taste and texture.
Minimum time on guide gives fresh taste and crisp-tender texture.
For soft texture with well-developed flavor, cook maximum time
or longer.
Slices, pieces (broccoli, Casserole
asparagus, carrots)
(1-lb.)
(2-lbs.)
Whole, halves or large Square dish
starchy vegetables
or casserole
(potatoes, winter
squash, cauliflower)
(2-lbs. ; 6 to 8)
Watery (tomatoes,
Casserole
summer squash)
(l-lb. ; 3 to 4)
(2-lbs.; 6 to 8)
No
(1)
(2)
(3)
(4)
Stir-fry vegetables
(6 to 8 servings)
Blanching fresh
Glass
vegetables for
casserole
freezing
1. No cover is needed, except for thick, chunky spaghetti sauce.
2. Microwaved sauces do not need to be stirred cons~rrtly but most
should be whisked vigorously with wire whisk once or twice
while microwaving.
Food
Glass measure
Gravies and sauces
or bowl
thickened with flour
or corns~rch (1 cup)
Thin, liquid sauces
Casserole
(au jus, clam, etc. )
(1 cup)
Melted butter sauces
Glass measure
Clarified butter
Casserole,
Thick spaghetti,
barbecue or sweet/sour
large bowl
sauces (2 cups)
4.
Size of pieces affects cooking time. Large pieces generally take
longer than small uniform pieces.
5.
Just as when cooking conventionally, vegetable mixtures should
have similar densities or degrees of firmness in order to cook
together successfully. Firm, crisp vegetables like carrots,
cauliflower and broccoli microwave together well. If microwaving
a firm vegetable with a soft one (carrots and peas, for example)
cut the carrots in julienne strips so they will cook as fast as the
peas. Or, start cooking larger carrot pieces first, and add peas
during last few minutes.
Cover
Power hvel & ~me
Yes
HIGH (10)
Yes
HIGH (10)
HIGH (10)
Yes
No
HIGH (10)
HIGH (10)
Yes
HIGH (10)
3. Vary basic white sauce by adding cheese, egg yolks, cream or dry
Cover
Power hvel & ~me
No
HIGH (10)
No
HIGH (10)
No
HIGH (10)
No
HIGH (10)
Yes
HIGH (10)
20
Add 1/4 to 1/2 cup water. If frozen,
reduce time 3 to 5 minutes because
vegetables are blanched.
15 to 20 min.
Add l/2 cup water to cauliflower.
15 to 22 min.
18 to 22 min.
Cut in pieces or halves. No additional
water needed.
7 to 12 min.
10 to 16 min.
Prick skin before cooking. Let stand
4 to 6 min.
5 minutes before serving.
8 to 11 min.
12 to 16 min.
16 to 22 min.
To stir fry one type of vegetable,
substitute I tablespoon of oil for water.
4 to 8 min
vegetables at a time. Place in 1 to 2-qt.
casserole with 1/4 to 1/2 cup water.
Blanched vegetables will have bright, even
color and will be slightly softened. Cool
drained bkmchd vegetables immediately
by plunging in container of ice water.
4 to 5 % min.
Microwave fat, flour and salt together
to melt and blend. Whisk in liquid and
finish cooking. Increase time 1 to 2
minutes per additional cup of sauce.
4 to 5 min.
Add cornstarch-water mixture to heated
ingredients. Stir well and microwave to
finish.
l/z to 1 min.
Microwave butter just to melt
2 k to 3 min.
Bring to boil then Ict stand until Iaycrs
separate. Pour off and use clear top
layer.
4 to 7 min.
Stir ingredients together then microwve,
stirring after half of time. Let stand 5 to
10 minutes to develop flavor.
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