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APPETIZERS/SAUCES/
SOUPS
Cooking
Appetizers: Tips and
Techniques
Recommended
• 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 con-
ventional 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 splat-
tering.
- 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 overcook-
ing.
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 temper-
ature of the meat may rise from
5-10 ° F during standing time.
The Meat Cooking Table on the next
page
provides
detailed
directions,
Power Level, and Cooking Time set-
tings for most cuts of meat.
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