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1.
2.
3.
Always usemicrowave s afeutensils,plasticor glass.Cookmost
4,
vegetables w ithtightcovertosteamthem.Exceptions a repotatoes
cookedintheirskinsandwateryvegetables w hichneedno water
5.
addedforsteam.
Do notsalttopsof vegetables b eforemicrowaving. If desired,add
salt to waterindishbeforeaddingvegetables. S altcansometimes
causebrownspotson vegetables d uringmicrowaving.
Cookingtimeforve~etables a ffectsfinishedtasteandtexture.
Minim{rn timeon g~idegivesfreshtasteandcrisp-tender t exture.
For softtexturewithwell-developed f lavor, c ookmaximum time
or longer.
Sizeofpiecesaffectscookingtime.Largepicccsgenerallytake
longerthansmalluniformpieces.
Just
as
whencookingconventionally, vegetable mixturesshould
havesimilardensitiesor degreesof firmnessinordertocook
togethersuccessfully. Firm,crispvegetables l ikecarrots,
cauliflower andbroccolimicrowave together well.If microwaving
a firmvegetable witha softone(carrotsandpeas,forexample)
cutthecarrotsin iuliennestripsso theywillcookas fastas the
peas.Or, startco~kinglarger-carrot p iecesfirst,andaddpeas
duringlastfewminutes.
Vegetables
Container
Cover
PowerLevel& Time
Comments
Slices,pieces
(1-lb.)
(2-lbs.)
Whole,halvesor large
starchyvegetables
(potatoes,winter
squash,cauliflower)
(1-lb. ; 3 to4)
(2-lbs.; 6
to
8)
Summersquash
(1-lb. ; 3 to4)
(2-lbs.;6 to 8)
Vegetable casseroles
(rawvegetables)
(precooked vegetables)
Stir-FryVegetables
(6to 8 servings)
Blanchingfresh
vegetables for
freezing
Casserole
Potatoes cook
directlyonoven
glasstray(no
container).Other
vegetables: s quare
or oblongdish
or casserole
Oblongdish
or casserole
Seecomment
3-qt.
casserole
Glass
casserole
Yes
HI (10)
Add1/4to 1/2cupwater.If frozen,
10to 14min.
reducetime3 to5 minutesbecause
14to 18min.
vegetables a reblanched.
Potatoes:No
HI (10)
Prickskinsof potatoes beforecooking.
Wintersquash
cauliflower,
etc.: Yes
Yes
HI (10)
Yes
HI (10)
Yes
HI (10)
Yes
HI (10)
10to20 min.
14to 20 min.
9 to 12min.
7 to 10min.
15to20 min.
10to 15min.
10to 12min.
2 to 5 min.
Cut inpiecesor halves.Add1/4cup
water.
Uselargeenoughcasseroleto slowfor
boilingindish.
Tostir-f~ onetypeofvegetable,
substitute1tablespoon oil forwater
andfollowtimesincookingguide.
Blanch onlv1pound or 1quartprepared
vegetables-at ~time.Plac~in 1'to ~-qt.
casserolewith 1/4to 1/2cupwater.
Blanched vegetables willhavebright, e ven
colorandwillbeslightly softened. C ool
drained blanched vegetables i mmediately
byplunging incontainerofice water,
Gmvies andSauces
L Nocoveris needed,exceptforthick,chunkyspaghettisauce.
3.
2. Becausemicrowaved s aucesevaporate lessthanon the rangetop,
theyare thinnerthanconventionally c ookedsaucesmadewiththe
sameamountof thickening. I ncreasethickening byaddingextra
teaspoon to 1tablespoon flouror cornstarch foreachcupofliquid.
Microwaved s aucesdo notneedto be stirredconstantly butmost
shouldbe whiskedvigorously withwirewhiskonceor twice
whilemicrowaving.
Food
Container
Cover
PowerLevel& Time
Comments
Graviesandsauces
Glassmeasure
No
HI (10)
4 to 6 min.
Microwave f at, flourandsalttogether
thickenedwithflour
or bowl
to meltandblend.Whiskin liquidand
or cornstarch(1cup)
finish.Increasetime 1to2 minutesper
additional c upofsauce.
Thin, liquidsauces
Casserole
No
HI (10)
2 to 3 min.
Addcornstarch-water mixtureto heated
(aujus, clam,etc.)
ingredients. S tirwellandmicrowave t o
(1cup)
finish.
Meltedbuttersauces
Glassmeasure
No
HI (10)
1to2 min.
Microwave b utterjust to melt. For
clarifiedbutter
clarifiedbutter,bringtoboilthenlet
(% cup)
standuntillayersseparate.Pouroff
andusecleartoplayer.
Thickspaghetti,
Casserole,
Yes
I-H(10)
5t07min.
Stiringredients together t henmicrowave,
barbecueor sweet/sour largebowl
(spaghetti)
stirringafterhalfoftime.Letstand5 to
sauces(2 cups)
10minutestodevelopflavor.
26
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