Hotpoint RE1021 Use And Care Manual Download Page 20

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Always use

microwave safe utensils. plastic or glass. Cook most

vegetables with tight cover to steam them. Exceptions are potatoes
cooked in their skins and watery vegetables which need no water

added for steam.
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.
Cooking time for

affects finished taste and texture.

Minimum time on

gives fresh taste and crisp-tender texture.

For soft texture with well-developed flavor, cook maximum time

or longer.

Size of pieces affects cooking time
longer than small uniform pieces,

Large

pieces generally take

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. microwaving
a firm vegetable with a soft one (carrots and

for example)

cut the carrots in

strips so they will cook as fast as the

peas. Or, start cooking

first, and add peas

during last few minutes.

Vegetables

Cover

& Time

Slices, pieces
(1-lb. )
(2-lbs. )

Whole. halves or large
starchy vegetables
(potatoes, winter
squash, cauliflower)
(l-lb.; to 4)
(2-lbs. ; 6 to 8)

Summer squash
(l-lb.; 3 to 4)
(2-lbs. ; 6 to 8)
Vegetable casseroles
(raw vegetables)
(precooked vegetables)

Stir-Fry Vegetables
(6 to 8 servings)

Blanching fresh
vegetables for
freezing

Casserole

Potatoes cook
directly on oven
glass tray (no

container). Other
vegetables: square
or oblong dish
or casserole

Oblong dish
or casserole

See comment

casserole

Glass
casserole

HI (10)

10 to 20 min.

to 20 min.

Yes

(10)

Add 1/4 to

cup water. If frozen.

10 to 14 min.

time 3 to 5 minutes because

to min.

blanched.

Potatoes: No

HI (10)

Prick

skins of potatoes before cooking.

Winter squash

etc.: Yes

Yes

Cut in pieces or halves. Add

cup

9 to min.

water.

7 to 10 min.

Use

enough casserole to

to 20 min.

boiling in dish.

to 15 min.

10 to min.

To stir-fry one type of vegetable.
substitute 1 tablespoon oil for water
and follow times in cooking guide.

2 to 5 min.

Blanch only pound or quart
vegetables at a time. Place in to 2-qt.

casserole with

to 1/2 cup

Blanched vegetables will

bright, even

will be slightly

drained blanched vegetables immediately
by

in container of ice water.

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 tablespoon flour or cornstarch for each cup of liquid.

Microwaved sauces do not need to be stirred constantly but most
should be whisked vigorously with wire whisk once or
while microwaving.

Food

Cover

& Time

Gravies and sauces
thickened with flour
or cornstarch (1 cup)

Thin, liquid sauces

clam, etc. )

cup)

Melted butter sauces
clarified butter
(M cup)

Thick spaghetti,
barbecue or sweet/sour
sauces (2 cups)

Glass measure

(10)