GEAppliances.com
25
Appetizers/sauces/soups
Cooking Appetizers: Tips and Techniques
Recommended
Crisp crackers, such as melba toast, shredded wheat and
crisp rye crackers are best for microwave use. Wait until
party time to add the spreads. Place a paper towel under the
crackers while they cook in the microwave oven to absorb
extra moisture.
Arrange individual appetizers in a circle for even cooking.
Stir dips to distribute heat and shorten cooking time.
Cooking Sauces: Tips and Techniques
Use a microwavable casserole or glass measuring cup
that is at least 2 or 3 times the volume of the sauce.
Sauces made with cornstarch thicken more rapidly than
those made with flour.
Cook sauces made with cornstarch or flour uncovered so
you may stir them 2 or 3 times during cooking for a smooth
consistency.
To adapt a conventional sauce or gravy recipe, reduce
the amount of liquid slightly.
Cooking Soups: Tips and Techniques
Cook soups in a microwavable dish which holds double
the volume of the recipe ingredients to prevent boil-over,
especially if you use cream or milk in the soup.
Generally, cover microwaved soups with VENTED plastic
wrap or a microwavable lid.
Cover foods to retain moisture. Uncover foods to retain
crispness.
Avoid overcooking by using the minimum suggested time.
Add more time, if necessary, only after checking the food.
Stirring occasionally will help blend flavors, distribute heat
evenly, and may even shorten the cooking time.
When converting a conventional soup recipe to cook in
the microwave oven, reduce the liquid, salt and strong
seasonings.
Not Recommended
Appetizers with a crisp coating or puff pastry are best done
in a conventional oven with dry heat.
Breaded products can be warmed in the microwave oven,
but will not come out crisp.
Meat
Cooking Meat: General Directions
Prepare the meat for cooking.
– Defrost completely.
– Trim off excess fat to avoid spattering.
– Place the meat, fat side down, on a microwavable rack
in a microwavable dish.
– Use oven cooking bag for less tender cuts of meat.
– Arrange the meat so that thicker portions are toward
the outside of the dish.
– Cover the meat with waxed paper to prevent spattering.
Tend the meat as it cooks.
– Drain juices as they accumulate to reduce spattering
and keep from overcooking the bottom of the meat.
– Shield thin or bony portions with strips of foil to prevent
overcooking.
NOTE:
Keep the foil
at least 1 inch
from the oven walls,
and do not cover more than one-third of the meat with foil
at any one time.
Let the meat stand covered with foil 10–15 minutes after you
remove it from the oven. The internal temperature
of the meat may rise from 5–10° F during standing time.
The Meat Cooking Chart on the next page provides detailed
directions, Power Level, and Cooking Time settings for most
cuts of meat.
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