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Idiomas disponibles
Idiomas disponibles
APPETIZERS/SAUCES/
SOUPS
Cooking
Appetizers:
Tips and
Techniques
Recommended
o 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.
o 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.
o 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.
o To adapt a conventional sauce or
gravy recipe, reduce the amount of
liquid slightly.
Cooking
Soups: Tips and
Techniques
o 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.
o 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, 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.
Cooking Meat: Generat 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.
z 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 5q0 ° F during standing time.
The Meat Cooking Table on the next
page provides detailed directions,
Power Level, and Cooking Time
settings for most cuts of meat.
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