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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 potitoes
cooked in their skins and watery vegetables which need no water
added for steam.
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 tiste and crisp-tender texture,
For soft texture with well-developed flavor, cook maximum time
or longer.
Vegetables
Slices, pieces
Casserole
(1-lb. )
(2-lbs. )
Whole, halves or large
starchy vegetables
directly on oven
(potatoes, winter
glass tray (no
squash, cauliflower)
container). Other
(l-lb. ; 3 to 4)
vegetables: square
(2-lbs.; 6 to 8)
or oblong dish
or casserole
Summer squash
Oblong dish
(l-lb. ; 3 to 4)
or casserole
(2-lbs.; 6 to 8)
Vegetable casseroles
See comment
(raw vegetables)
(precooked vegetables)
Vegetables
Stir-Fry
(6 to 8
servings)
Blanching fresh
Glass
vegetables for
casserole
freezing
1. No cover is needed, except for thick, chunky spaghetti sauce.
2. Because microwaved sauces evaporate less than on the range top,
they are thinner than conventionally cooked sauces made with the
same amount of thickening. Increase thickening by adding extra
teaspoon to 1 tablespoon flour or cornstarch for each cup of liquid.
Food
Gravies and sauces
Glass measure
thickened with flour
or bowl
or cornstarch (1 cup)
Thin, liquid sauces
Casserole
(au jus, clam, etc. )
(1 cup)
Melted butter sauces
Glass measure
clarified butter
( % cup)
Thick spaghetti,
Casserole,
barbecue or sweet/sour
large bowl
sauces (2 cups)
Cover
Yes
Potatoes cook
Potatoes: No
Winter squash
cauliflower,
etc.: Ycs
Yes
Yes
Yes
Yes
Cover
No
No
No
Yes
(spaghetti)
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.
Power hvel & Time
HI (10)
14 to 18 min.
HI (10)
14 to 20 min.
HI (10)
7 to 10 min.
HI
(10)
15 to 20 min.
10 to 15 min.
HI (10)
10 to 12 min.
HI (10)
2 to 5 min.
Microwaved sauces do not need to be stirred constantly but most
3.
should be whisked vigorously with wire whisk once or twice
while microwaving.
Power hvel & Time
4 to 6 min.
HI (10)
HI (10)
2 to 3 min.
1 to 2 min.
5 to 7
HI (10)
min.
20
Add 1/4 to
1/2 cup water. If frozen.
reduce time 3 to 5 minutes because
vegetables arc blanched.
Prick skins of potatoes before cooking.
Cut in pieces or halves. Add
water,
Use large enough casserole t(
boiling in dish.
To stir-fry one type of vegetable.
substitute 1 tablespoon oil for water
Blanch only 1 pound or 1 quart prepared
vegetables at a time. Place in I to 2-qt.
casserole with 1/4 to l/2 cup water.
Blanched vegetables will have bright, even
color and will be slightly sofierred. Cool
drained blanched vegetables immediately
by plunging in container of ice water.
Microwave fat, flour and salt together
to melt and blend. Whisk in liquid and
finish. Increase time 1 to 2 minutes per
additional cup of sauce.
Add cornstarch-water mixture to heated
ingredients. Stir WCII and microwave to
finish.
Microwave butter just to melt. For
clarified butter, bring to boil then let
stand until layers separate, Pour off
and use clear top layer.
Stir ingredients together then microwave,
stirring after half of time. Let stand 5 to
10 minutes to develop flavor.
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