English 45
HOT SNACKS AND APPETIZERS
Hot hors d'oeuvres and appetizers can be prepared very quickly in the oven by the hostess, or
individual servings may be prepared by guests. Many appetizers may be cooked on the serving
platter, provided the platter does not have metal trim. A time saving tip -prepare these foods ahead of
time, refrigerate or freeze, and reheat in the oven at serving time. A plate of appetizers will take only
seconds to prepare or reheat.
Cheese melts very rapidly and will toughen if overcooked, so watch foods combined with cheese
closely so that overcooking will not occur. As soon as cheese starts to bubble, cooking is completed.
Appetizers that have a crisp pastry exterior are best prepared in a conventional oven. To prepare
appetizers wrapped in bacon, it will be necessary to precook the bacon and then wrap around the
foods.
Oysters wrapped in bacon are easier to prepare in the broiler of your conventional range.
Seafood mixtures can be prepared in serving shells as microwave energy will pass through the
seafood shells without heating. Aluminum foil should not be used for shells.
If spreads are placed on crackers, care should be taken not to overcook as moisture from the food will
cause crackers to become soggy. Crackers used for spreads should be very dry and crisp. This helps
avoid sogginess. Heat only until spread is at serving temperature.
The time required to heat all appetizers will depend on the amount of food, and the number and the
type of dish selected. Remember the food will become very hot even if the dish is cool. Cheese
mixtures retain heat longer when heated with microwave energy.
MEATS
Guide for Cooking Meats
Roasts, chops, hamburgers and small cuts of tender meat cook beautifully in the microwave oven.
Most roasts can be cooked rare, medium rare or even well done in less than one hour. Less tender
cuts of meat such as pot roast can be simmered fork tender in a sauce or gravy. Tough cuts that
require slow cooking will do better in the conventional range or oven. A large piece of meat, especially
if the shape is uneven, should be turned over occasionally for uniform roasting.
Meat
Power Level
Cooking
Time
(per lb)
Standing Time
Notes
Beef Roast
Turn over after
half the time.
Rare
80
6
– 8 minute
5
– 7 minute
Medium
80
8
– 10 minute
10
– 15 minute
Well
80
10
– 12
minute
10
– 15 minute
Pork Roast
Cover
with
microwaveable
cover. Turn over
after half the time.
Bone-in
80
12 - 15 minute
10 minute
Boneless
80
16 - 18 minute
10 - 15 minute
Lamb Roast
Turn over after
half the time.
Bone-in Medium
80
7 - 9 minute
10 - 12 minute
Bone-in Well
80
9 1/2 -11 1/2 men. 10 - 15 minute
Boneless Medium
80
9 - 11 minute
10 - 12 minute
Boneless Well
80
11 - 13 1/2 minute
10 - 15 minute
Beef Patties (3 1/2 oz) each
Turn
over
and
rearrange
after half the time.
2 patties
100
2 1/2 - 3 minute
5 - 7 minute
4 patties
100
3 1/2 - 4 1/2
minute
5 - 7 minute
Meat Loaf
Cover
with
microwaveable
cover.
(2lbs)
100
15 - 17 minute t
10 - 12 minute
Bacon
Cover
with
microwaveable
cover.
Slices (4 strips)
(1 slice; weight: 1
oz, length: 11 in.)
100
4 - 5 minute
—
Ham
Cover
with
microwaveable
cover.
Slices (1 in. thick)
4 slices
7 1/2 - 8 1/2 min.
5 - 7 minute
