English 49
White Sauce
Amount
Butter
Flour
Milk
Cook
Butter
Cook
Sauce
Notes
1 Cup
Thin
1 tbs
1 Tbs
1 cup
30
seconds
2 ½ - 3 ½ minute
Cook
on
Full
power as directed
or until thickened,
stirring once.
Let
stand,
covered, before
serving.
Med
2 Tbs
2 Tbs
1 cup
1 minute
2 ½ - 3 ½ minute
thick
3 Tbs
3 tbs
1 cup
1 minute
3
– 4 minute
Brown Gravy
Amount
Fat from
Drippings
Flour
Liquid
or
Drippings
Cook on Power
Level 100
Notes
1 Cup
Thin
1 tbs
1 Tbs
1 cup
2 ½ - 3 ½ minute
Cook on Full
power
as
directed
or
until
thickened,
stirring
once.
Let
stand,
covered,
before
serving.
Med
1 Tbs
1 Tbs
1 cup
3
– 4 minute
thick
1 Tbs
1 tbs
1 cup
3
– 4 minute
CASSEROLES
Casseroles may require occasional stirring to distribute heat. They cook more evenly when made
withingredients of similar size and shape. Because of their shorter cooking time, casseroles cooked in
the microwave oven generally need less liquid. Casseroles with cream and cheese sauces, or meats
which need slower cooking to tenderize, cook best on power level 40. When cooking a favorite
casserole, make two and freeze the second for future use. Line a casserole or baking dish with
microwaveable cover. Transfer the cooked food to the lined container and freeze. As soon as the food
is frozen in the shape of the dish, remove it and wrap with freezer paper. Later it can be unwrapped
and returned to the container for defrosting and heating
Dry Casserole Mixtures
Many prepared box type casseroles are available on the grocery shelves. Many have freeze dried
foods or evaporated foods included. Cooking periods are so short there may not be time for the foods
to absorb the moisture sufficiently and reconstitute the foods. To prepare this type, boil the amount of
water recommended on the package. Add the noodles (when included), cover and cook for
approximately 10 minutes. Allow noodles to stand covered for an additional 10 minutes, rinse with
warm water and drain. Then follow package directions for preparing the mix. Reheat 4 to 6 minutes
before serving.
SANDWICHES, INCLUDING HAMBURGERS AND HOT DOGS
Guide for Heating Sandwiches
Sandwiches heat very quickly because, being porous, they have a low density. Since the filling is
usually more dense than the bread or rolls, the filling determines the heating time. Surprisingly, the
filling will always be hotter than the bread feels. Care must be taken not to overcook as the bread will
become tough. Use several thin slices of meat. Thin slices heat more quickly and are better than one
thick slice. The slow heating thick slice often causes the bread to overcook before the meat is hot.
Sandwiches may be placed on a paper plate. Remove wrapping immediately after warming. Already-
baked frozen breads and rolls may be used for sandwiches. The filling, however, should be thawed
first. Toasted bread is fine for sandwiches and provides a firm base. The toast is warmed only; no
further browning occurs.
