APPETIZERS/SAUCES/SOUPS
Cooking
Appetizers:
Tips and Techniques
• Crisp
crackers,
such as melba toast,
shredded
wheat,
and crisp rye crackers
are best for microwave
use. Wait
until party time to add the spreads.
Place a paper towel
under the crackers
while they cook in the microwave
oven to absorb
extra moisture.
• Arrange
individual
appetizers
in a circle for even cooking.
• Stir dips to distribute
heat and shorten
cooking
time.
Cooking
Sauces:
Tips and Techniques
• Use a microwavable
casserole
or glass measuring
cup
that is at least 2 or 3 times the volume of the sauce.
• Sauces
made with cornstarch
thicken
more rapidly
than
those made with flour.
Cooking
Soups:
Tips and Techniques
• Cook
soups in a microwavable
dish which holds double
the volume
of the recipe
ingredients
to prevent
boil-over,
especially
if you use cream or milk in the soup.
• Generally,
cover microwaved
soups with VENTED
plastic
wrap or a microwavable
lid.
• Cover foods to retain moisture.
Uncover
foods to retain crispness.
• Avoid overcooking
by using the minimum
suggested
time. Add more time, if necessary,
only after checking
the food.
Not Recommended
• Appetizers
with a crisp coating
or puff pastry are best
done
in a conventional
oven with dry heat.
• Breaded
products
can be warmed
in the microwave
oven but will not come out crisp.
• Cook sauces
made with cornstarch
or flour uncovered
so you may stir them 2 or 3 times during
cooking
for a
smooth
consistency.
• To adapt a conventional
sauce or gravy recipe,
reduce
the amount
of liquid slightly.
• Stirring
occasionally
will help blend flavors,
distribute
heat evenly, and may even shorten
the cooking
time.
• When
converting
a conventional
soup recipe to cook in
the microwave,
reduce
the liquid,
salt, and strong
seasonings.
MEAT
Cooking
Meat:
General
Directions
• Prepare
the meat for cooking:
- Defrost
completely.
- Trim off excess fat to avoid splattering.
- Place the meat, fat side down, on a microwavable
rack
in a microwavable
dish.
- Use oven cooking
bag for less tender
cuts of meat.
- Arrange
the meat so that thicker
portions
are toward
the outside
of the dish.
- Cover the meat with waxed
paper to prevent
splattering.
• Tend the meat as it cooks.
- Drain juices as they accumulate
to reduce
splattering
and keep from overcooking
the bottom
of the meat.
- Shield thin or bony portions
with strips of foil to prevent
overcooking.
NOTE:
Keep the foil at least
1 inch from the oven walls, and do
not cover more than one-third
of the meat with foil at any
one time.
• Let the meat stand covered
with foil 10-15 minutes
after
you remove it from the oven. The internal
temperature
of
the meat may rise from 5-10°F
during
standing
time.
The Meat Cooking
Table on page 25 provides
detailed
directions,
Power
Level, and Cooking
Time settings
for
most cuts of meat.
24