Hotpoint REM4H, Use And Care Manual

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Vegetables
1. Always use microwave safe utensils, plastic or glass. Cook most 4.
vegetables with tight cover to steam them. Exceptions are
potatoes cooked in their skins and watery
5.
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 taste 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
cook as fast as the
peas. Or, start cooking larger carrot pieces first, and add peas
during
few minutes.
Cover Power &
Slices, pieces (broccoli, Casserole Yes HIGH (10) Add 1/4 to 1/2 cup water. If frozen,
asparagus, carrots)
(1-lb.) reduce time 3 to 5 minutes because
to 17 min.
(2-lbs.)
vegetables are blanched.
15 to 20 min.
Whole, halves or large Square dish Yes HIGH (10) Add l/2 cup water to cauliflower.
starchy vegetables or casserole
(potatoes, winter
squash, cauliflower)
; 3 to 4)
(2-lbs. ; 6 to 8)
Watery (tomatoes, Casserole
summer squash)
(l-lb. ; 3 to 4)
(2-lbs.; 6 to 8)
No
(1)
(2)
(3)
(4)
Stir-fry vegetables casserole
(6 to 8 servings)
Blanching fresh
Glass
vegetables for
casserole
freezing
Yes
No
Yes
15 to 22 min.
18 to 22 min.
HIGH (10)
7 to min.
10 to 16 min.
HIGH (10)
4 to 6 min.
8 to 11 min.
12 to 16 min.
16 to 22 min.
HIGH (10) to min.
HIGH (10) 4 to 8
Cut in pieces or halves. No additional
water needed.
Prick skin before cooking. Let stand
5 minutes before serving.
To stir fry one type of vegetable,
substitute I tablespoon of oil for water.
1 pound or 1 quart prepared
vegetables at a time. in 1 to
casserole with 1/4 to 1/2 cup water.
Blanched vegetables
have bright, even
color and be slightly softened. Cool
drained vegetables immediately
by plunging in container of ice water.
& Sauces
1. No cover is needed, except for thick, chunky spaghetti sauce. 3. Vary basic white sauce by adding cheese, egg yolks, cream or dry
2. Microwaved sauces do not need to be stirred but most
sol ids. Add flour with mayonnaise or
should be whisked vigorously with wire whisk once or twice
while microwaving.
Food Cover Power &
Gravies and sauces
thickened with flour
or
(1 cup)
Thin, sauces
(au jus, clam, etc. )
(1 cup)
Melted butter sauces
cup)
Clarified butter
cup)
Thick spaghetti,
barbecue or sweet/sour
sauces (2 cups)
Glass measure No HIGH (10) 4 to 5 min. Microwave fat, flour and salt together
or bowl to melt and Whisk in liquid and
finish cooking. Increase time to 2
minutes per additional cup of sauce.
Casserole
No HIGH (10) 4 to 5 min.
Add cornstarch-water mixture to heated
ingredients. Stir
and microwave to
finish.
Glass measure
No HIGH (10) l/z to 1 min. Microwave butter just to
measure No HIGH (10) 2 to 3 min. Bring to boil then stand until
separate. Pour off and use clear top
layer.
Casserole, Yes HIGH (10) 4 to 7 min. Stir ingredients together then
large bowl stirring after half of time. Let stand 5 to
10 minutes to develop flavor.
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