Vegetables
1.
Always
use microwave safe utensils. plastic or glass. Cook most
4.
with tight cover to steam them. Exceptions are potatoes
cooked in their skins and watery vegetables which need no water
5.
added for steam.
2. Do not salt tops of vegetables before microwaving. If desired.
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 taste and crisp-tender texture.
For soft texture with well-developed flavor, cook maximum time
or longer.
Size of pieces affects cooking
than small uniform
Large
generally take
when cooking
mixtures should
have similar densities or degrees of firmness in order to cook
together successfully. Firm, crisp vegetables 1
cauliflower and broccoli microwave together well. microwaving
a firm vegetable with a soft one (carrots and peas,
example)
cut the carrots in
strips so they will cook as
peas. Or, start cooking
first.
peas
during last
minutes.
Vegetables
Cover
Power
& Time
Slices, pieces
(l-lb. )
(2-lbs. )
Whole, halves or large
starchy vegetables
winter
squash, cauliflower)
(l-lb.; to 4)
(2-lbs. ; to 8)
Summer squash
(l-lb.; 3
(2-lbs.; 6 to 8)
Vegetable casseroles
(raw vegetables)
(precooked vegetables)
Stir-Fry Vegetables
(6 to 8 servings)
Blanching fresh
vegetables for
freezing
Casserole
Yes
HI
to
cup water. frozen,
10 to 14 min.
time 3 to 5 minutes
to 18 min.
vegetables
blanched.
Potatoes cook
directly on oven
glass tray (no
container). Other
square
or oblong dish
or casserole
HI (10)
Prick skins of potatoes
cooking.
Winter squash
etc. : Yes
10 to 20 min.
to 20 min.
to min.
7 min.
to 20 min.
10 to min.
10 to 12 min.
2 to 5 min.
Oblong dish
or casserole
HI (10)
HI (10)
(10)
HI (10)
Cut in
or halves.
cup
Use large enough casserole to
boiling in dish.
To stir-fry one type
substitute I tablespoon oil
water
and follow times in
ing guide.
Blanch only 1 pound or 1 quart prepared
at
Place in 1 to
casserole with
to
Blanched vegetables will
bright.
color
will slightly
drained blanched
immediately
by plunging in
See comment
Yes
casserole
Yes
Glass
casserole
Yes
and Sauces
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
each cup of liquid.
Microwaved sauces do not need to be stirred constantly but most
should be whisked vigorously with wire whisk
or twice
while microwaving.
Food
Cover
Power
& Time
Gravies and
thickened with flour
or cornstarch (1
Glass measure
No
HI (10)
4 to 6 min.
Microwave
flour and salt together
or bowl
to melt and blend. Whisk in liquid and
finish. Increase time I to 2 minutes per
additional cup of sauce.
Thin, liquid sauces
clam, etc. )
(1 cup)
Casserole
HI (10)
2 to 3 min.
Add cornstarch-water mixture to heated
ingredients. Stir
microwave to
finish.
Glass measure
No
HI (10)
to 2 min.
Microwave
to melt. For
clarified butter, bring to boil then
until
separate. Pour
usc clear top
Melted butter sauces
clarified butter
( cup)
Thick spaghetti,
barbecue or sweet/sour
sauces (2 cups)
Casserole.
Yes
HI (10)
5 to 7 min.
large bowl
together then
(spaghetti)
stirring after half of time. Let
5 to
10 minutes to develop flavor.
18
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