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Gravies & Sauces
1. Cover thick, chunky
to prevent spattering.
3. Vary basic white sauce by adding cheese,
yolks, cream, wine
2. Whisk sauces vigorously with wire whisk once or twice
or herbs.
microwaving,
Food
Container
Cover
Power Level & Time
Comments
Gravies
sauces
thickened with
flour or cornstarch
(1 cup)
Melted butter
sauces,
clarified
butter (
cup)
Thick spaghetti,
barbecue or
sauces
(2
cups)
liquid sauces
(Au jus, clam, etc.)
( 1 cup)
Casserole
No
Medium (5)
4 to 7 min.
Microwave fat,
and salt together to
melt and blend. Whisk in liquid and
finish cooking. Increase time I to 2
minutes per additional cup of sauce.
Glass measure No
High (
I to 2 min.
Microwave butter just to melting. For
b
clarified butter, bring to boiling then let
stand until layers separate. Pour
off and
use clear, top layer.
Casserole
High (10)
5 to 7 min.
Prepare as directed in recipe. Microwave,
stirring after half of cooking time. Let
stand 5 to 10 minutes to develop flavor.
Casserole
No
High (10)
to 4 min.
Add flour-water mixture to heated
ingredients. Stir well and microwave
to finish.
Meats
1. Always use a cooking bag when cooking beef, lamb, pork or veal
3. Allow about 10 minutes standing time
most roasts
roasts, See package instructions for proper use of cooking bag.
before carving,
2. After enclosing roast in cooking bag, place in microwave-safe
dish.
If you use a meat thermometer while cooking, make sure it is
safe for use in microwave ovens.
Food
Container
Cover
Power Level & Time
Comments
(or Internal Temp.)
Beef
Ground, crumbled
(for casseroles
or soup)
(1 lb.)
(1
Meatballs
(1 lb.)
(2 lb.)
Meatloaf
(Round
Casserole
No
High (10)
Stir after half of cooking time. Add sauce
or casserole ingredients and finish. To
cook frozen block, microwave 10 to 15
minutes, breaking up and stirring every
5 minutes. Let stand 5 minutes.
5 to 7 min.
7 to 9 min.
Round
Pie plate
Wax paper or
plastic wrap
Plastic wrap
High (10)
Meal-High (7)
High (10)
Arrange
to I in. apart in circle around
edge of dish.
6 to 8 min.
9 to 12 min.
32 to 35
Make a
between the edge of meat
mixture and dish to eliminate spill-over
of juices during cooking. Let stand 10
minutes after cooking.
Patties
(4 patties per lb.)
1 to 2 patties
3 to 4 patties
Ceramic dinner
plate
Cover with wax paper or cook uncovered
and turn patties over. If desired add
browning sauce.
Wax paper
4 to 6 min.
6 to 8 min.
Pot
roasts
3
Pie plate
Cooking bag
Medium (5)
Medium (5)
22 to 25 min.
per lb.
Add
cup water to cooking bag. Turn
over after half of time. Add vegetables if
desired after half of cooking time. Recover
and finish.
Turn roasts over after half of cooking time.
Let meat stand minutes before carving.
Tender roasts (rib,
high quality rump,
sirloin tip)
Pie plate
Cooking bag
Minutes Internal
per lb.
Temp.
Rare
140°
Medium
160°
Well
to
170°
19
Содержание JE690T
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