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&
sauces
-–
],
No coveris needed,exceptfor thick, chunkyspaghetti s auce.
"wa–
2.
Because microwaved saucesevaporate l essthanontherangetop,theyamthinner t hanconventionally cooked saucesmadewiththesameam~nt
ofthickening. Increasethickening byaddingextrateaspoon to 1tablespoon f louror cornstarch for
eachcupof liquid.
3.
Microwaved sauces donotneedgobestirredconstantly butmostshould bewhisked vigorously w ithwirewhisk
onceor twicewhile microwaving.
4. Varybasicwhitesaucebyadding cheese,eggyolks,creamor drymilksolids.Add
flour
withmayonnaise or wine.
Food
Container
Cover
'1'ixne
Comments
.
Gravies and
G1ass measure
No
51~.61~ m int
Microwavefat, flourandsaittogether
sauces
or bowl
to melt andblend,
Whisk
i n liquidand
thickenedwith
finishcooking.Incrcasctime 1 to2
flour or
minutesper tidditiomd cupof sauce.
cornstarch
(1
cup)
sauces
Thin,liquid
Casserole
No
6-8 min.
Add cornstarch-water m ixtureto
sauces(Aujus,
heatedingredients, StirWC1l and
Clam,etc.)
microwave t ofinish.
(1cup)
Meltedbutter
Glassmeasure
No
2 min.
Microwavebutterjust
to melt.For
sauces,
clarifiedbutter,bringtoboilthenlet
clarifiedbutter
standuntillayersseparate,Pouroff
(%cup)
andusecleartoplayer.
Thickspaghetti, Casseroleor
Yes
5-7min.
Stiringredients t ogetherand
barbecueor
largebowl
(spaghetti)
4-6 min.
microwave 5 to7 minutes,stirring
sweetlsour
afterhalfoftime,Continue cooking
sauces
4 to6 minutesuntilsauceis slightly
(2cups)
thickened, s tirringtwice,Letstand
5 to 10minutestodevelopflavor.
ChMng
for
Covering.In bothconventional a ndmicrowave c ooking,covers
holdin moistureandspeedheating.Conventionally, partial
covering allowsexcesssteamtoescape.Venting plasticwrap
or covering withwaxpaper servesthesamepurposewhen
microwaving.
Arranging onOvenShelf.
Inconventional baking, y ouposition
foods, s uchastomatoes
or potatoes,so thathotair can flowaround
them.Whenmicrowaving, youarrangefoodsina ring, so thatall
sidesareexposedtomicrowave energy.
Stirring. In
range-topcooking,
youstir foodsup fromthebottom
to helpthemheatevenly.Whenmicrowaving, youstir cooked
portionsfromtheoutsideto the center.Foodswhichrequire
constantstirringconventionally willneedonlyoccasionalstirring.
'llm@ Over.In
range-top
cookingyouturn overfoodssuchas
hamburgers, s o bothsidescan directlycontacthotpan. When
microwaving, turningis oftenneededwhencookingfoodssuchas
_
frozenlm.mburgers.
v-
15
StandingTime. In conventional cooking,foodssuchas roastsor
cakesareallowedto standto finishcookingor set. Standing time
isespeciallyimportantinmicrowave c ooking.A microwaved c ake
is notplacedon a coolingrack.
Shielding.In a conventional ovenyoushieldchickenbreastsor
bakedfoodsto preventoverbrowning. Whenmicrowaving, you
mayuse smallstripsof foiltoshieldthinparts,suchasthetipsof
wingsandlegsonpoultry,whichwouldcookbeforelargerparts.
PierceFoodstoReleasePressure.Steambuildsup pressurein
foodswhicharetightlycovered bya skinor membrane,Pierce
potatoes(asyoudo conventionally), eggyolksandchickenlivers
topreventbursting.
Rotating. (occasionally, repositioning a dishintheovenhelpsfood
cookevenly, T orotate1/2turn, turnthedishuntilthesidewhichwas
to thebackoftheovenistothe front.Torotate1/4turn,turnthe
dishuntilthesidewhichwasto thebackof theovenis to theside.
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