Vegetables
3.
4.
5.
Always use microwave-safe cookware (glass or plastic). 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
Salt can sometimes cause
brown spots on vegetables during microwaving.
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
uniform pieces.
Just as when
conventionally.
mixtures should have similar densities or degrees of firmness in order to cook together
successfully. Firm,
like-carrots, cauliflower and broccoli microwave
well. If microwaving a firm
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
cooking larger carrot pieces
first, and add peas during last few minutes.
Vegetables
Cover
&
Slices, pieces
Whole—Halves or large
or
vegetables
winter squash
cauliflower, etc. )
Summer squash
Vegetable Casseroles
Casserole
Yes
Potatoes: Cook
Potatoes: No
directly on
Winter squash,
oven glass tray
cauliflower,
(no container)
etc.: Yes
Other
vegetables:
square or
oblong dish or
casserole
Oblong dish or
Yes
casserole
See comment
Yes
Stir-Fry Vegetables
casserole
Yes
(6 to 8 servings)
Blanching fresh
Glass
Yes
vegetables for freezing
casserole
High (10)
l-lb.: 10 to min.
Add to cup water. If frozen,
High (10)
to 18 min.
reduce time 3 to 5 minutes because
vegetables are blanched.
High (10) l-lb. (3-4):
Prick skin of potatoes before cooking.
10 to 20 min.
High (10)
(6-8):
14 to 20 min.
High (10) l-lb. (3-4):
Cut in pieces or halves. Add cup
9
to 12 min.
water.
High (10) 2
(6-8):
7 to 10 min.
High (10) Casserole made
Use large enough casserole to allow
with raw vegetables: for boiling in dish.
15 to 20 min.
High (10)
Precooked
vegetables:
10 to 15 min.
High (10)
10 to 12 min.
To stir fry one type of vegetable,
substitute 1
for water
and follow times in cooking guide.
High (10) 2 to 5 min.
Blanch only l-lb. or
prepared
vegetables at a time. Place in 1 to
casserole with to cup
water. Blanched vegetables
have
bright even color and will be slightly
softened. Cool drained blanched
vegetables immediately by plunging in
container of ice water.
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