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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
Casserole
sauces thickened
with flour or
cornstarch (1
Melted butter
Glass
sauces, clarified
butter (1/2 cup)
Thick spaghetti,
Casserole
barbecue or
(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
Ground, crumbled
Casserole
(for casseroles
or soup)
(1% lbs.)
Meatballs
Round dish
(1 lb.)
(2 lbs.)
Meatloaf
Pie plate
(round loa~
Patties
Ceramic
(4 patties per lb.)
dinner plate
1 to 2 patties
3 to 4 patties
Cover
No
measure
No
Yes
No
Cover
No
Wax paper or
plastic wrap
Plastic wrap
Wax paper
3. Vary basic white sauce by adding cheese, egg yolks, cream,
wine or herbs.
Time
1/2 to 2 min.
4 to 7 min.
5 to 8 min.
3. Allow about 10 minutes standing time for most roasts before
carving.
If you use a meat thermometer while cooking, make sure
it is safe for use in microwave ovens.
Time
4 to 7 min.
6 to 9 min.
5 to 8 min.
8 to 12 min.
25 to 29 min.
1 to 4 min.
4 to 7 min.
Comments
Microwave fat, flour and salt together
to melt and blend. Whisk in liquid and
finish microwaving. 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.
Prepare as directed in recipe.
Microwave, stirring after half of
cooking time. Let stand 5 to 10 to
minutes develop flavor.
Add flour-water mixture to heated
ingredients. Stir well and microwave
to finish.
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 every
5 minutes. Let stand 5 minutes.
Arrange 3/4 to 1 inch apart in circle
around edge of dish.
Make a well between the edge of meat
mixture and dish to eliminate spillover
of juices during cooking. Let stand
10 minutes after cooking.
Cover with wax paper or cook
uncovered and turn patties over. If
desired add browning sauce.
(continued next page)
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