Vegetables
1. Always use microwave safe utensils, plastic or glass. Cook most
4
<
vegetables with tight cover to steam them. Exceptions are
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, add
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
and crisp-tender texture,
For soft texture with well-developed flavor, cook maximum time
or longer.
Size of pieces affects cooking time. Large pieces generally take
longer than small uniform pieces.
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. If microwaving
a firm vegetable with a soft one (carrots and peas, for example)
cut the carrots in julienne strips so they will cook as fast as the
peas. Or, start cooking larger carrot pieces first, and add peas
during
few minutes.
Vegetables
Cover
Power
& Time
Slices, pieces
(1-lb. )
(2-lbs. )
Whole, halves 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)
HI
(10)
HI (10)
HI (10)
Yes
HI (10)
Add to
1/2 cup water. If frozen.
to 14 min.
reduce time to 5 minutes because
14 to 18 min.
vegetables arc blanched.
Potatoes: No
HI (10)
Prick skins of potatoes before cooking.
Winter squash
cauliflower,
etc.:
Yes
Yes
Yes
Yes
to 20 min.
14 to 20 min.
Cut in pieces or halves. Add
to min.
water,
7 to 10 min.
Use large enough casserole
15 to 20 min.
boiling in dish.
10 to 15 min.
cup
10 to min.
To stir-fry one type of vegetable.
substitute 1 tablespoon oil for water
follow times in cooking guide.
2 to 5 min.
Blanch only pound or 1 quart prepared
vegetables at a time. Place in to
casserole with 1/4 to l/2 cup water.
Blanched vegetables will have bright, even
color and will be slightly
Cool
drained blanched vegetables immediately
by plunging in container of ice water.
and Sauces
1. No cover is needed, except for thick, chunky spaghetti sauce.
3.
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 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 twice
while microwaving.
Food
Cover
Power
& Time
Gravies and sauces
thickened with flour
or cornstarch (1 cup)
Thin, liquid sauces
(au jus, clam, etc. )
(1 cup)
Melted butter sauces
clarified butter
( cup)
Thick spaghetti,
barbecue or sweet/sour
sauces (2 cups)
HI (10)
(10)
Glass measure
No
HI (10)
4 to 6 min.
Microwave fat, flour and salt together
or bowl
to melt and blend. Whisk in liquid
finish. Increase time 1 to 2 minutes per
additional cup of sauce.
Casserole
No
2 to 3 min.
Add cornstarch-water mixture to heated
ingredients. Stir
and microwave to
finish.
Glass measure
No
1 to 2 min.
Microwave butter just to melt. For
clarified butter, bring to boil then let
stand until layers separate, Pour off
and use clear top layer.
Casserole,
Yes
HI
5 to 7
min.
large bowl
Stir ingredients together then microwave,
(spaghetti)
stirring after half of time. Let stand 5 to
10 minutes to develop flavor.
20
